Mung Beans are commonly eaten in China and India, these beans have a tender texture and sweet flavor. They are high in potassium, iron and fiber, but they are also 24% protein! Unlike other legumes they preserve their Vitamin C even after boiling.


  • 1 cup mung beans
  • 3/4 cup crushed tomatoes
  • 2 tsp coconut oil
  • 1 tsp fenugreek seeds (available at most Indian stores)
  • 1/4 tsp red chilli powder
  • 1/2 tsp tumeric (available at most Indian stores)
  • 1/2 tsp ground cumin and coriander powder (available at most Indian stores)
  • 1/4 tsp minced green chilli (you can adjust depending on how spicy you like it)
  • 1/2 inch minced ginger
  • 1 clove garlic
  • 1 tbsp fresh lemon juice
  • sea salt to taste
  • 4 sprigs chopped cilantro


  • Boil mung beans in a medium sized pot with about 3 cups water. Boil until mung beans are soft.  Add more water if required.  Texture should be like tomato sauce.  Reduce heat to simmer (low heat)
  • In a small fry pan, heat coconut oil and add fenugreek.  Brown fenugreek for about 3 minutes
  • Add crushed tomatoes and saute for 2 minutes
  • Add red chili powder, tumeric, ground cumin and coriander powder
  • Add green chilli and ginger
  • Saute this mixture for an additional 2 minutes and add to boiled mung beans
  • Press garlic into boiled mung beans
  • Squeeze lemon juice into boiled mung beans
  • Add sea salt
  • Simmer for an additional 20 minutes.  If mung beans get to thick or dry, add more water until you reach the right consistency.
  • Garnish with cilantro